Ina's Perfect Roasted Chicken

Alicia discovered this recipe when looking for a different way to roast a chicken. It was definitely a keeper for its simplicity and flavorful results. The skin is deliciously crispy and the vegetables taste wonderful with the chicken.

Prep Time:
15
minutes

Cook Time: 100 minutes

Servings: 2-4

Directions

Ingredients:

1 (5 to 6 pound) of roasting chicken

Kosher salt

Freshly ground black pepper

1 large bunch of fresh thyme, plus 20 sprigs

1 lemon, halved

1 head of garlic, cut in half crosswise

2 tablespoons of (1/4 stick) butter, melted

1 large yellow onion, thickly sliced

4 carrots cut into 2-inch chunks

1 bulb of fennel, tops removed, and cut into wedges

Olive oil

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out.

Remove any excess fat and leftover pin feathers and pat the outside dry.

Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run

clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.